Old Fashioned Scalloped Tomatoes Food

SCALLOPED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

OLD FASHIONED SCALLOPED TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Cook onion in butter just until tender, but not browned. Pour into a bowl with the tomatoes.
• Cut very lightly toasted bread inro small cubes and add. Add remaining ingredients and stir to combine well.
• Pour into greased casserole dish and bake 45 minutes in preheated oven.

OLD FASHIONED SCALLOPED TOMATOES

Steps:

• In a large mixng bowl, combine tomatoes, dry bread cubes and onions.
• Melt the butter; add the flour stirring until there are no lumps.
• Remove from the heat and add the sugar, dry mustard, and black pepper.
• Pour this warm mixture into the tomato mixture and combine well.
• Pour into a greased 1 1/2 quart baking dish.
• Cut buttered bread into cubes and sprinkle over tomatoes.
• Bake in preheated 400 degree oven for 25-30 minutes.

OLD-FASHIONED SCALLOPED CORN

Steps:

• Heat oven to 375 degrees and position a rack in the middle. Use 1 tablespoon butter to grease a 9-inch square or round baking dish.
• Make the white sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook mixture for about 1 minute, until sizzling but not browned. Add milk 1/2 cup at a time, whisking well to keep sauce lump-free as it thickens. Raise heat and bring sauce to a simmer, then turn heat to low and cook, whisking occasionally, for 5 minutes. Season with salt and pepper and a pinch of cayenne. Taste and adjust seasoning and set aside.
• Put 2 tablespoons butter in a wide skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Add corn kernels, season with salt and pepper, and cook for 2 minutes more, until corn is heated through. Turn off heat.
• Add white sauce to corn mixture and combine well, using a spatula or wooden spoon. Add beaten egg and stir well. Transfer skillet's contents to the prepared baking dish and smooth the top.
• Sprinkle with cracker crumbs and dot surface with 2 tablespoons butter, cut in small pieces. Bake on middle rack for 30 minutes or until bubbling and nicely browned. Serve piping hot.

HEALTHY SCALLOPED TOMATOES

Steps:

• In a nonstick skillet, cook onion and celery in butter until tender. Stir in the flour until blended; cook 1 minute longer. Stir in the honey, mustard, salt and pepper until blended. Stir in bread cubes and tomatoes., Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until bubbly.

SCALLOPED TOMATOES (BAREFOOT CONTESSA)

Steps:

• Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.
• Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes.
• Off the heat, stir in the basil.
• Pour the tomato mixture into a shallow (6 to 8 cup) baking dish.
• Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil.
• Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

SCALLOPED TOMATOES

Steps:

• In a skillet, saute garlic in 2 tablespoons butter for 2 minutes. Add mushrooms; cook until heated through. Remove from the heat. Add cracker crumbs, parsley, salt, pepper and remaining butter; mix well. Place tomatoes in a greased 8-in. square baking dish. Top with the mushroom mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

SCALLOPED TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Saute butter and onion in a medium saucepan until onion is transparent. Place salt, pepper, basil, brown sugar and tomatoes into the saucepan, stir. Stir in bread until all of the ingredients are well seasoned.
• Pour the tomato bread mixture into a greased 9x13 inch casserole. Bake for 30 to 35 minutes. Enjoy.

OLD-FASHIONED SCALLOPED POTATOES

Steps:

• In a saucepan over medium heat, melt 3 teaspoons of butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Place half of the potatoes in a greased 2-cup baking dish; top with the onion and half of the sauce. Layer with remaining potatoes and sauce. Dot with remaining butter. Cover and bake at 350° for 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.

SCALLOPED CORN & TOMATOES

Steps:

• Lightly grease a 1-quart casserole dish.
• Heat oven to 350°F.
• Mix the corn, tomatoes, tomato juice and 2 tbsp of melted butter (margarine). Season to taste.
• Blend in the crumbs, onion, pepper and sugar.
• Turn into the casserole.
• Top with the parmesan cheese if you are using it.
• Bake at 350°F for 30 minutes or until lightly browned and heated through.